Quick pickled red onions

Thinly slice the red onion root to stem: it ruptures fewer cells, so less onion stench, and gives slices with better texture and appearance once the hot liquid hits them.

Bring equal parts water and vinegar with a nice pinch of salt to a boil and pour over the onions.

Let cool, then refrigerate a couple of hours until vibrant pink.

Variation: add roasted spices such as cumin and mustard seeds, or sliced serranos for heat.